Do you have to peel potatoes for beef stew?
Potatoes added to stews, curries, casseroles, etc.: There is no hard and fast rule here and provided the potatoes are clean and the blemishes have been removed, the peel can be left on. However, in some cases, the peel must be removed to ensure a smooth texture. You might need a little trial and error here.
Cook potatoes and carrots:
- While beef braises, peel potatoes and cut into 1/2-inch-wide wedges. Slice carrots diagonally (1-inch).
- Add potatoes and carrots to stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes.
- Mix a tablespoon of cornflour or cornstarch per cup of stew liquid with enough water to make a paste. Stir thoroughly until a smooth paste forms. Add gradually, stirring constantly, until the stew thickens up enough. Make sure that each addition is fully integrated, if you add too much the sauce will turn into a paste.
- Rush the cooking process and the beef will be tough and chewy. Follow this tip: For really tender meat, cook the stew low and slow, for approximately two hours.
- Reheating Tips For Perfect Stews. When freezing a stew you need to think about the thickening agent you used. If you simply cooked it until the liquid thickened naturally, then you can freeze it in either a freezer bag or a plastic container without any further concern. You should used frozen stews within three months.
Updated: 2nd October 2019